Brown Butter Caper Sauce
Nutty brown butter finished with shallot, capers, lemon, and fresh herbs.
- unsalted butter6 tbsp
- shallot, minced1
- capers3 tbsp
- lemon juice, juice of 1 lemon
- fresh parsley, roughly chopped
- fresh dill, roughly chopped
- 1
In the same pan used for the salmon (residual fond intact), melt 6 tbsp unsalted butter over medium heat. Swirl continuously until the butter turns nutty amber, about 3–4 minutes.
medium - 2
Remove pan from heat. Immediately add the minced shallot, capers, lemon juice, parsley, and dill. The residual heat will soften the shallot. Spoon over plated salmon around (not over) the crispy skin.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
Sous will tailor this to your own gear and where you actually eat once you sign up. Open in Sous →
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.